[COHO] unofficial thank you

[MICHELLE THOMAS]

Based on the recipe given to me from Dave Otto of Big Dogs Brewing Company in Las Vegas, the pumpkin first needs to be cut into strips.  Bake the strips for about 1/2 hour until slightly toasted, then shred the toasted strips.  Take the shredded pumpkin materials and boil for about 1/2 hour.  Once boiled, you spread the mixture on top of the mash prior to sparging.  As far as I can tell you don't actually have any pumpkin in the carboy.

If fermenting in a small pumpkin could we not scorch or bake the insides with a torch, kind of like using a bourbon barrel cask?


Brett
  ----- Original Message ----- 
  From: Mike T<mailto:miketaliercio at hotmail.com> 
  To: coho at lists.bendtel.net<mailto:coho at lists.bendtel.net> 
  Sent: Friday, September 01, 2006 8:18 AM
  Subject: Re: [COHO] unofficial thank you


  >How big is the system that the brew is being made on?  I think someone 
  >mentioned a split fermentation.  Getting a gallon or two into a good sized 
  >pumpkin  would probably be a trick, and then the rest into glass. You will 
  >need extra room for the pumpkin in the carboy anyway.  How do you get fresh 
  >pumpkin in to a carboy anyhow?  Big Veg. small hole.

  Tim P.- We usually do a ten gallon batch so that 5 goes to the club and 5 
  goes to the host. We might want to use a fermentation bucket for ease of 
  cleaning the pumpkin out. I agree that some of it needs to be fermented in 
  the pumpkin, for the "bling" factor.
  Kaya- Can you post what you were telling me at the last meeting about 
  preparing the pumpkin? Thanks.
  Get ready for our new forum that Tim H.'s working on. When it's up, all of 
  these discussions will take place there and the e-mail will just be used for 
  reminders and updates.
  Cheers!
  -Mike


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